1/2 can pumpkin (This is really important to add texture and make it filling.)

Salt, pepper, chili powder, to taste

Drop of oil

Directions:

1. Cut up onion and jalapeno.

2. Saute onions in oil.

3. Add onions and other ingredients to crock pot. Cook for one hour on high. Stir occasionally.

This chili is adapted from my Puerto Rican friend's meaty version. It's excellent accompanied by grilled "cheese" sandwiches or toasties. Also makes a great topping for baked potatoes or a dip for tortilla chips. More recipes available on my blog, http://www.loseyourveginity.com[1]